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Source: America's Favorite Food Associations

Potato-Cabbage Casserole
Serve this casserole with Irish stew or corned beef.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour
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4 medium baking potatoes, peeled
1 cup green cabbage, shredded
1/4 medium onion, shredded
1/4 tablespoon Crisco® Vegetable Oil
1/2 cup horseradish
1 tablespoon caraway seeds
3/4 cup heavy cream
to taste salt
to taste pepper
4 tablespoons margarine

Slice peeled potatoes 1/4" thick and place in medium-size stock pot. Cover with cold water and bring to boil. Turn heat down and simmer for 15-20 minutes or until potatoes are fork tender.

While potatoes are cooking, shred cabbage and onion. Heat oil in medium-size saute pan. Add cabbage and onion and saute until tender. Add salt, pepper and caraway.

Rub a 2 quart baking dish with butter or margarine. Place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by a third of the cabbage mixture; top with a third of cream. Repeat layers twice. Top off with remaining butter. Bake at 350 degrees for 25 minutes.

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